Method

Prepare the Vegetables

Peel and chop the pumpkin and potato into large, even pieces. Chop the onion or leeks finely.

Cook the Base

In a large pot, heat the olive oil over medium heat. Add the onion or leeks and cook until softened, about 5-7 minutes.

Simmer the Soup

Add the pumpkin and potato pieces to the pot, stirring them for a few minutes to coat them in the oil and soften them. Then, pour in the vegetable broth, bring it to a boil, and reduce the heat to simmer. Let it cook for 20-25 minutes, until the vegetables are tender.

Blend the Soup

Once the vegetables are soft, use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a regular blender. Blend until silky smooth.

Finish the Soup

Stir in the heavy cream, salt, and pepper to taste. Simmer the soup for another 5 minutes to let the flavors meld together.

Serve

Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or croutons. Serve hot!

Variations and Tips

Vegan Version: Swap the heavy cream for coconut milk or a plant-based cream alternative.

Flavor Boosters: Add a pinch of nutmeg or cinnamon for extra warmth. You can also sprinkle some Parmesan cheese or crumbled bacon for added richness.

For Extra Protein: Serve with a side of grilled chicken or top with roasted pumpkin seeds for some crunch.

Substitutions for Dietary Needs

Dairy-Free: Use coconut cream or almond milk instead of heavy cream.

Gluten-Free: This recipe is naturally gluten-free, but be mindful if you are adding croutons or other toppings.